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Impala

@impala.soho

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Impala by @meedu_saad
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Lunch Mon to Sun 12:00—14:30
Dinner Mon to Sat 17:00—22:30
Dinner on Sun 17:00—21:00

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Ahead of opening Impala I traveled to Japan in search of a broader understanding of cooking with fire.

@restaurant_maruta I was amazed at how carefully fire was used, considered and had intention when selecting ingredients to cook in this way.

The first five images of a Irumibashi pumpkin slowly roasted and then grilled before being portioned, each bite different to the last as you eat through the anatomy of cooking a pumpkin over fire and how the texture and flavour changes with heat throughout the ingredient.

Now @impala.soho as we head into Autumn we start to see vegetables that benefit from time in our wood oven, caramelising the natural sugars and slowly building flavor.

Among others we are starting to use Uchiki Kuri Squash from @flourishproduce slowly roasted and served with our Ftira, to balance that sweetness a strong cheese from Naxos pairs well via @maltbyandgreek and dua’ah a traditional Egyptian blend of nuts and spices @road.kill__ has developed. by @impala.soho

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4 days ago

Impala 13 - 14 Dean St.

Wood fire, Chops & Potatoes by @impala.soho

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6 days ago

Impala 13—14 Dean St.

Crudites of late summer vegetables and something off from the grill is the recommendation you’re likely to receive at the kitchen counter when you’re after a quick bite.

This week, that means pristine mackerel from @kernowsashimi, flashed over the white hot coals and an assortment of vegetables from @namayasaifarm with taramasalata. Or short rib with rosemary and pepper and a salad of @flourishproduce tomatoes.

Walk-ins always welcome. by @impala.soho

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9 days ago

Impala 13 - 14 Dean St.

20/09/26

Monday’s are always a nice time to test and try ideas with the team, we are keen to head into Autumn with dishes that reflect the season and produce the farms have to offer.

- 12 Cheese tasting thanks to @maltbyandgreek predominantly sheep and goats milk by way of mainland Greece and Crete with wild thyme honey and hand made filo.

- Stuffed Squab Pigeon & Black Fig on for tonight’s dinner and tomorrow lunch, a really special dish @road.kill__ has been developing and plating for briefing here.

- Replacing the last of the courgettes from our farms in the uk these wonderful badger flame beets from @flourishproduce with Pistachio and one of many cheeses yet to be decided.

- Cured wild sea bass over Omek Houria or “Mother Mermaid” a spiced Tunisian carrot salad with regional variations @butter.boy._ has been developing.

- Pigeon & Sarawak Pepper Tea, currently being served alongside the Stuffed Pigeon @albertocampobasso distilling the flavour of the bird and a mixture of peppers such as Sarawak, prickly Ash with green and pink peppercorn.

- @lj_rawl in the early stages of developing laminated bread by the name of Feteer Mashaltet found across Egypt. by @impala.soho

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12 days ago

Impala

13 - 14 Dean St.

Daily motion and rhythm, each day more to learn and a team to learn with. Years spent at Kiln in Soho taught me lots of things one of those being to have the opportunity to walk in without a booking isn’t a luxury but that spontaneity makes the space feel special and the best kind of night is to be had.

You can always guarantee a seat at Impala, you may have to sip a few Martinis by the bar or eat a standing Kibbeh but what’s not fun about that.

@impala.soho by @impala.soho

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16 days ago

Feeling pretty uplifted and touched reading the reviews on our restaurant over these past few months. The team and I are very thankful for everyone who has come to visit, let alone take the time to write about their experience with us

While building Impala, we spoke a lot about what it meant to make a London restaurant and embrace the hybrid of influences that the city has had on us

Ultimately, our hopes are to make a restaurant that cooks tasty food, pours well-made wine, looks after you and makes you feel full, relaxed, happy and connected. But, we’re also very thankful that London’s knack for adopting the new and the old, slow and fast, the vast cuisines, different recipes and varying techniques somehow found its way into our cooking too. We were often worried that this wouldn’t translate, so to feel understood and to know that Impala has been enjoyed here means a huge amount to us.

Here are a few particular lines that made us smile by @jonathandnunn @vittlesmagazine @thelondonstandard @thetimes @benmccormack @wallpapermag @joelhart @timeoutlondon @tomparkerbowls @dailymailuk @hotdinners @gracedent @guardian by @impala.soho

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22 days ago

Grilling The Duck @impala.soho

After four or five days of brining, de-boning, packing with spices, blanching, sewing, ageing and roasting, the duck at Impala undergoes its final step in the development of flavour and for me its the most important.

The leg and breast carefully carved from its carcass before being skewered, brushed with duck fat and hovered millimetres above the ashen coals for mere minutes developing smoke unlike that of wood it is subtle and nostalgic to me, balancing the sweetness from the sauce and pulling all the flavours together like an imaginary draw string.

@road.kill__ by @impala.soho

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24 days ago

Dishes in development

Working to develop new ideas is made easy with a team that is both passionate and talented.

As we move from Summer to Autumn we have been trying some new dishes that may or may not see the light of day but it’s fun to try new things and cooking should always be fun.

Some dishes and ingredients we really had a lot of joy cooking.

- Palestinian Dates stuffed with Sheep Cheese & Bottarga

- Apricot Tart

- Aged Fillet of Beef Marinated in Nigella Seed

- Flowering Courgette with Scallop, Sungold sauce & Parsley

- Grilled Lamb Sweetbreads & Pumpkin Seed Tahini

- Ftira with Summer Herbs & Pistachio Cream

- Bambalouni of Black Lime

- Tail Fat Tarb with Pickled Goats Horn Peppers by @impala.soho

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a month ago

Mid week @impala.soho we are looking at grilling different parts of the cull yaw close to white coals for maximum smoke.

@butter.boy._ grinding spices, petite Marseille and lemon lightning peppers from @flourishproduce grilled and laced with loads of citrus zest compliment the fat but the meat needs another sauce for balance or I’m thinking Ox tongue would pair nicely, further tests are needed.

@car_y_mor crab Kibbeh being shaped and the wild bass has found itself lending well to fried Vesuvio tomatoes with anchovy. by @impala.soho

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a month ago

Our private dining room is now open for bookings from September 21st.

Having lived until now as our impromptu library, wine store and tart chiller, we are now opening our private dining room for bookings.

Meedu has written three set menus. Your choice is;
Whole Roast Duck
Wild Seabass baked in Bran
Cull Yaw Chops with Tail Fat Potatoes

All three menus begin with stacks of our three breads and small plates for the table, then heaps of grilled sheftalia, beef short rib and sardines in vine leaves. The room will be yours, shared only with a whole date and pistachio tart.

If you would like to add a round of martinis served on ice for the table or a dozen native oysters with chilli sauce, just let us know. Ask Penny, who writes our wine list to raid the cellar before you arrive.

Click the link in our bio for more information, we look forward to hosting your party at Impala.

Photography by @benjaminmcmahon by @impala.soho

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a month ago

We’re Opening On Sundays

From August 30th, we’ll be open for lunch and dinner, baking Aish Baladi and roasting ducks with molasses all the way through to Sunday.

If you’d like to join us, please make your reservation via the link in bio. by @impala.soho

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a month ago

Summer in motion

- Beautiful @kernowsashimi monkfish. I’m serving this with tarhana, a coarse mix of savoury sundried grain and lactic soured yogurt from Megalakakis Manousos in Crete

- Goat horn peppers from @flourishproduce, lightly pickled and grilled over the coals to bring out their natural warmth and sweetness

- @kim_songsoo briefing in all the brilliant basils and @flourishproduce herbs

- Fondant potatoes, reducing in damara tail fat

- A growing team, in preparation for Sunday’s (announcement soon) by @impala.soho

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2 months ago